I mentioned sweets are my thing right? I really can’t resist. Every once in a while I cut all sweets out, except natural things like fruit, and a bit of raw local honey in my tea. I of course allow myself the occasional indulgence, but I’ve realized that it’s not the occasional treat on the weekend that does any damage, it’s the sweet snacks every day or the not-so-good habits I fall into. Eventually after cutting out all sweets I let my guard down and slowly allow sweet habits to start again. These cookies however, are a nice sweet treat that has an amazing ingredients list. I find if I can keep my blood sugar in control, I can resist anything and these cookies are perfect for that. While the original recipe on Oh She Glows and Healthy Hoggin’ looked amazingly good too, I don’t like adding that much sweetener to anything pretending to be healthy – even if it is as good for you as maple syrup is.
That’s why I love this recipe. No added sweeteners(unless you dip them in chocolate, like me. I couldn’t help myself with the last few cookies that were left and I definitely recommend it). No flour. No added fat. No nuts, no gluten(if you make sure all your ingredients are gluten-free), and no guilt. All natural and totally delicious. The texture almost reminded me of shortbread. Almost buttery and not too sweet and almost sandy because of the coconut. I’m not sure what it was, but these are fantastic. I’m sure the original recipe is even better, but for now I’ll stick to these ones… and just dip them in chocolate as an indulgence 😀
Coconut Banana Macaroons
Recipe from Peanut Butter and Ginger
- 1 C unsweetened coconut
- 3 large dates
- 1/2 banana
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 C rolled oats(certified gluten-free if that’s an issue)
Preheat the oven to 300 degrees. Blend just the coconut in your food processor till it becomes butter. Add the remaining ingredients except the oats and blend well then add in the oats and pulse just till combined. Scoop by half tablespoon full onto a lightly greased sheet and bake for 15-20 minutes just till the bottoms are golden(this took me a few more minutes and they turned out just fine). Cool completely before dipping in chocolate if desired.
For the chocolate(keep in mind some chocolates aren’t vegan if you’re baking for someone who is), I would use about a half a cup of chocolate chips and about 1-2 teaspoons of coconut oil and see how far that goes. I dipped mine in chocolate when there were only a few left so I’m not 100% sure of how much it will take. I melted the chocolate and oil in the microwave, being careful not to burn(heat for 10-20 seconds, stir, and repeat till smooth) and then dipped each cookie individually and placed on a wax paper(or silicone baking mat)lined baking sheet. When they were all dipped I put them in the fridge for 10 minutes just till the chocolate set. The chocolate will melt very easily due to the coconut oil which tastes great but can make a mess, so be careful and store them in a cool place.